"Red and Green" is the theme for this holiday month. Extra points for avoiding the obvious such as "red" tomato sauce, "green" basil, etc. Points deducted for using food coloring in the dough or cheese. The point of these challenges is to encourage you to make a pizza that is new for you. Please post photos of pizzas you make this month that represent your unique interpretation of the theme.

Kim, great looking pizza. I like the look of the slivered spinach. Good job.Don

Thanks Don... just a note here using Sun Dried Tomatoes there is a lot of oil, and I heated them slightly and poured of the oil and put them on a paper towel before putting them on the pie. other wise the oil would run off the pie and make a mess on the stone/oven.

Thanks Don... just a note here using Sun Dried Tomatoes there is a lot of oil, and I heated them slightly and poured of the oil and put them on a paper towel before putting them on the pie. other wise the oil would run off the pie and make a mess on the stone/oven.

I made a small enough version of a white pizza yesterday, for a small snowman. This is my submission for this months challenge. The dressings for this red and green pizza were Big Bobís Gibsonís BBQ White sauce referenced by Bill, green pepperoncini pieces, a green Christmas tree from spinach, and red bell pepper decorations.

Thanks for saying you would be a happy little snowman, too. That little piece of dough was frozen and refrozen two times. I just wanted to see how it would work out when making a pizza, on Tuesday. because there was a monthly challenge. I had to come up with a quick way of making some kind of red and green pizza. I was surprised how well that dough baked. I also thought about how members bake in a WFO, so I took that little pizza on my metal peel and held it up to the top of my deck oven in the last minute of the bake, just for the heck of it.

buceriasdon

After several trials here's my entry. My version of a red pepper Rouille does have tomato puree, red wine vinergar, garlic, and a healthy dose of Sriracha sauce in it. Cheese went on first, then ham, the red pepper Rouille, then the green pepper. The dough is a mimic of Jeff Varasano's dough formula three days chilled in the fridge. Superb crust. A very unique tasting pizza. Oh yea, I should have used one more red pepper to cover better.Merry Christmas, Don

After several trials here's my entry. My version of a red pepper Rouille does have tomato puree, red wine vinergar, garlic, and a healthy dose of Sriracha sauce in it. Cheese went on first, then ham, the red pepper Rouille, then the green pepper. The dough is a mimic of Jeff Varasano's dough formula three days chilled in the fridge. Superb crust. A very unique tasting pizza.Merry Christmas, Don

Don,

Your monthly challenge pizza looks amazing! I really like your moist airy crumb, too. I would have liked to be able to try a slice of your unique pizza.

buceriasdon

Thanks for the nice words everyone. I just had a couple of slices warmed up and the crumb remained quite good. I am very happy with the consistent results I'm obtaining using an autolyse method in my LBE with the low gluten flours available to me here. I will continue to experiment but it seems this is my "go to" dough. Merry Christmas, Don

My second submission for the monthly challenge is a deep-dish little pecan pizza pie. At this time of the year buying all the things to make foods puts me in the red. Green also has to do with money, safety, nature, growth and harmony. That is why I put the red and green little trees on the candy.